Roasted Jerusalem Artichokes

So easy it barely needs a recipe - but so good it deserves a post on its own. Almost all root vegetables are brilliant when roasted (hey, almost all vegetables are), and this is no exception. They *are* hard to peel - they're very knobbly and uneven - but do it anyway because they payoff is great. It's a perfect side dish - we had this with the 40-clove garlic chicken.

Roasted Jerusalem Artichokes

(printable recipe)
Serves 4

1 kg Jerusalem Artichokes
2 tbsp olive oil
flaky sea salt

Peel the chokes and cut them into smaller pieces - halves if they're small, quartered lengthwise for larger. Place in an oven-proof dish and drizzle with olive oil. Sprinkle with a good pinch of sea salt and toss. Roast at 175°C for 30-40 minutes.

Recipe in Swedish:
Rostade jordärtskockor